食品与发酵工业2024，Vol.50Issue(13)：367-376,10.DOI:10.13995/j.cnki.11-1802/ts.036655
脉冲电场技术在果蔬汁加工中的研究进展及应用
Application and research progress of pulsed electric field in fruit and vegetable juice processing
摘要
Abstract
Pulsed electric field(PEF),with its unique non-thermal characteristics and short-time,high-efficiency,energy-saving processing features,has become a new trend in fruit and vegetable juice sterilization and preservation technology,which can ensure the microbial safety of fruit and vegetable juice,while maintaining its"fresh flavor"and nutritional properties.To provide new ideas and refer-ences for the further research of PEF technology in the field of fruit and vegetable processing,this review discussed the applications of the pulsed electric field in fruit and vegetable juice processing,such as improving juice yield,enhancing flavor,sterilization,and blunting enzymes,etc.The application prospects of PEF technology in synergistic processing with other technologies were also presented.This re-view also analyzed the main obstacles of PEF technology in fruit and vegetable juice processing and summarized the current problems to be overcome by PEF technology,such as the specificity between equipment selection,process parameters and food matrix,and the safety is-sues due to sublethal microorganisms.For the better quality of fruit and vegetable juices,more discussions on the development of equip-ment,optimization of corresponding parameters and safety studies of PEF were expected to follow.关键词
脉冲电场/果蔬汁/加工/酶稳定性/病原菌/营养Key words
pulsed electric field/fruit and vegetable juice/processing/enzymatic stability/pathogens/nutrition引用本文复制引用
袁佳璐,林敏,周佳,焦必宁,马亚琴..脉冲电场技术在果蔬汁加工中的研究进展及应用[J].食品与发酵工业,2024,50(13):367-376,10.基金项目
十四五国家现代农业产业技术体系项目(CARS-26) （CARS-26）
四川省中央引导地方科技发展专项项目(2023ZYD0293) （2023ZYD0293）
